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I was wondering if you had any suggestions for a deba in the 180-195mm range. I currently own a Masamoto and it gets the job done but I'm looking to upgrade in the steel and size departments. Single bevel is preferred. Thanks

Are you right handed?Do you know how to sharpen?Do you like to rock the knife or push cut primarily?Do you want a stainless knife?Do you want to get a western handled knife or Japanese handle?How much did you want to spend?

Do you mind if I post your question on our forum?Kind Regards,Mark Richmond

Right handed, japanese handle. Stainless isn't an issue. It is used pretty much exclusively for fish butchery so rock/push doesn't really apply. Looking to stay in the $500 range. I don't mind if its in the forum.

Also, I'm intrigued by the kiritsukes. Any input or opinions on that style would be appreciated also. Thanks again

Konosukes are really excellent knives, this particular one uses blue #2 steel and the moribashi deba is not as hefty so you can go up in size without the knife feeling like an ax in your hand. It would make a great fish knife and it holds an edge really well.

If you want to stick with a smaller one get the Doi. It's hand made in Sakai and it's an outstanding deba: http://www.chefknivestogo.com/doiblstde18.htmlKajiro Doi is an iconic blacksmith and retired last year. Takayuki stockpiled his knives for years so they still have them in stock for the time being. I hope to meet his son who is in his 60s when I visit his shop in Sakai in mid May this year.

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